This Fresh Corn Salad is made with whole kernels, cut right off the cobs, juicy and plump tomatoes, and crisp, refreshing cucumber. A simple vinaigrette ties the ingredients together into a delicious summer salad!
If you enjoy fresh corn off the cob, you can also use it to make the Best Corn Fritters or a Creamy Corn Dip. They are always a hit!
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Why You'll Love This Salad
Summer salads are supposed to be colorful, made with fresh vegetables and bursting with flavor. This Fresh Corn Salad is currently my favorite! Made with whole kernels cut right off the cobs, sweet tomatoes and fresh cucumber it's perfect served with grilled chicken or pork. If you are a fan of fresh sweet corn that pops in your mouth, you will love this salad!
Ingredients:
- corn: I used fresh corn on the cob but canned works too;
- cucumber: I used English cucumber because is crisp and has no seeds;
- tomatoes: I chopped Roma tomatoes but you can use cherry tomatoes;
- onion: I used red onion because it is my favorite for raw salads; it can be quite sharp so keep that in mind;
- Italian seasoning: a mix of classic herbs to add flavor to the salad;
- vinegar: I used apple cider (keep the white vinegar for cleaning in the kitchen) or lemon juice;
- olive oil: basic vinaigrette ingredient; use the best quality you can get.
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How to make Fresh Corn Salad?
- Start by cutting the corn off the cobs. Place the cleaned cob in a bowl, standing upright on its top and sliding the knife down, and cut off the kernels.
- Chop cucumber, tomatoes, and onion.
- Mix vinegar, oil, and seasoning in a small jar. Shake to mix.
- Combine all ingredients in a large bowl and toss them together.
- Serve right away or refrigerate until ready to serve.
Can you eat raw corn off the cob?
For us, Kansans, this question sometimes seems silly because most people here grew up eating corn straight off the cob. Raw corn is edible and so delicious! It's juicy and creamy inside. Always make sure to clean the cobs thoroughly before serving.
Recipe FAQs:
You can add chopped avocados, chickpeas, jalapenos, red bell pepper, etc.
This salad can be made a few hours ahead to serve on the same days, up to 2 days ahead. For the best texture, I recommend serving it right away.
Any leftovers should be stored in a container with a lid, in the fridge, for up to 4 days. Please keep in mind, the onion flavor will be stronger the longer the salad sits in the fridge.
More salad recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Fresh Corn Salad
Ingredients
- 2 cups fresh corn off the cob
- 3 Roma tomatoes
- ½ English cucumber
- ¼ cup chopped red onion
- dressing:
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley
Instructions
- Cutting the corn off the cobs: place the cleaned cob in a bowl, standing upright on it’s top and sliding the knife down, cut off the kernels.2 cups fresh corn off the cob
- Chop cucumber, tomatoes and onion and place in a big bowl with corn.3 Roma tomatoes, ½ English cucumber, ¼ cup chopped red onion
- Mix vinegar, oil and seasoning in a small jar. Shake to mix.2 tablespoons apple cider vinegar, 2 tablespoons extra virgin olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon Italian seasoning, 2 tablespoons chopped fresh parsley
- Pour over veggies and toss together.
- Serve right away or refrigerate until ready to serve.
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- I chopped Roma tomatoes but you can use cherry tomatoes.
- I used red onion because it is my favorite for raw salads; it can be quite sharp so keep that in mind.
Skylar Diaz says
Fresh corn salad is a summer must-have. Sweet, crunchy, and super refreshing
Letitia S. says
I made this corn salad. Crisp, bright, with that sweet corn pop. This is sunshine on a plate
Maggie Saunders says
This is hands down the best corn salad recipe I’ve tried. Anna really knows how to bring out the natural sweetness of the corn and balance it with fresh, crisp veggies and a light, tangy dressing. It’s simple, refreshing, and bursting with summer flavor. You can tell it’s made with care definitely a standout among similar recipes.
Chris says
The salad is light and refreshing. I liked it very much
Laura says
Fantastic recipe! Easy, fresh and cool side dish for potlucks and picnics. I've made it several times (minus onions) and everyone loves it! My new summer favorite 🙂
Rene says
Delicious summer salad.
Anna says
Thank you, Rene!
janet says
This may seem like a silly question, but do you cook the corn first? Thank you.
Anna says
Hi Janet! I do not cook the corn. It's perfectly fine to eat it raw. Let me know if you try the salad!
Toni says
I really love how refreshing this is!! So good!
Aimee Shugarman says
This turned out so good, and it was so easy to make.
stephanie says
This fresh corn salad is soooo yummy, full of so much flavor and so crunchy!!!!